Croissant roll

Description

The origin of croissant, can be dated back to at least the 13th century in Austria, and came in various shapes.

The birth of the croissant itself is connected to the invention of viennoiseries—can be dated to at least 1839 (some say 1838) when an Austrian artillery officer, August Zang, founded a Viennese bakery in Paris. This bakery quickly became popular amongst French people and has become a universally identifiable shape across the world.

Nowadays, the earliest written recipe for the croissant is linked to the beginning of the 20th century. The croissant was already well-known in 1869 as a breakfast cake, and in 1872, Charles Dickens mentioned it in one of his writings..

Uncooked croissant dough can also be wrapped around any almond paste, or chocolate before it is baked or sliced to include sweet or savoury fillings. It may be flavored with dried fruit or other fruits. In France and Spain, croissants are generally eaten without filling and eaten without added butter, but sometimes with almond filling. In the United States, sweet chocolate fillings are sometimes used. Croissants may be filled with ham and cheese. In the Levant, croissants are filled with chocolate, cheese, nuts. In Germany, croissants are sometimes filled with Nutella.

Recipe:

1. Raisin – 500g
2. Sugar – 400g
3. Almond flour – 500g
4. Cinnamon – 24g
5. 2 apples
6. Margarine – 500g
7. 3 eggs
8. Vanilla – 5gVanilla – 5g

Preparing the dough: Place 1kg of flour, 10g of salt, 25g of sugar, 5 eggs, 50g of milk, 6g of baking powder and 500g of butter into a bowl and knead for 30 minutes. Shape the dough into a rounded shape, and let it rest for 20 minutes. Take it out and spread butter on it, then fold it and refrigerate for 1 hour. Repeat this process 2 more times. After folding the dough for the 3rd time, put the dough in the refrigerator for 24 hours.

Filling: Mix raisins, apple, almond flour and cinnamon together. Add 250g of separately cooked milk custard (made with 1 egg, 150g of butter, and 150g of sugar).

Take the dough the next day, flatten it lengthwise, and sprinkle the filling on top. Fold the dough into a roulette shape, cut it into the desired sizes, transfer the rolls onto a baking pan, and place it in the oven. Bake at 200 degrees.